Kohlrabi pairs really well with Indian-style spices.
Saute in large pan over low-medium for 30-45 seconds:
1 Tbsp. sunflower or olive oil
1-2 cloves garlic, pressed or minced -quantity to your taste
1-2 Tbsp. peeled turmeric, pressed or minced -quantity to your taste
Ample pinch red pepper flakes, to your taste
Add and cook for 2 minutes:
4 c. (about 1 lb.) peeled kohlrabi, cut into thin (1/8") half moons or quarters
1 tsp. sugar
Good dash salt
Stir in 2/3 c. water, reduce heat to a low-simmer and cover.
Cook until the kohlrabi is firm-tender, about 12-18 minutes.
Uncover, raise heat to medium-high and cook (stirring often) for about 5 minutes, or until the liquid has thickened.
Liz Talley, Urban Graze
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